New England Style Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Sockeye salmon, 6 oz Milk, canned, evaporated, 12 fl oz Cream of Mushroom Soup, 1 can (10.75 oz) *Idaho Potato,diced 2 c. Bacon, 3 medium slices, cooked *Chopped Yellow Onion, .75 cup
Peel and dice potates into bite-sized pieces. Dice onion. Bake salmon at 350 degrees for 35 minutes. Fry bacon, saving grease. Drain bacon on paper towel. Fry onion in bacon fat until transluscent (takes only about a minute). Remove onion and drain fat. Cut or break up bacon, set cooked bacon and onion aside. Boil diced potatoes in just enough water to cover until tender (10-15 minutes.) Add condensed milk and condensed soup. Stir until well blended. Add reserved bacon and onion. Remove baked fish from oven, break into chunks, and add to chowder. Add salt and pepper to taste. (You may also add an herb, such as thyme).
Serving Size: Makes 5 servings, 1 cup each
Number of Servings: 1
Recipe submitted by SparkPeople user JANEYBUG67.
Serving Size: Makes 5 servings, 1 cup each
Number of Servings: 1
Recipe submitted by SparkPeople user JANEYBUG67.
Nutritional Info Amount Per Serving
- Calories: 1,306.7
- Total Fat: 67.9 g
- Cholesterol: 233.8 mg
- Sodium: 2,788.2 mg
- Total Carbs: 100.8 g
- Dietary Fiber: 5.3 g
- Protein: 79.2 g
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